If you want a cute and unique spring dessert or Easter treat, these spring carrot cupcake cones are perfect!

We’ll bake the cupcakes in the cones and top them off with orange buttercream and green candy melts to make the cutest carrot cupcakes in an ice cream cone.

These also go great with my bunny butt cupcake cones.

These spring cupcake cones are easy to make and kids will go crazy for them. So let’s get started!

cupcake cones for Easter dessert or spring treats for kids

Ingredients you’ll need to make the spring carrot cupcake cones

1 Box Cake Mix (Any Flavor
1/2 Cup Oil
1 Cup Water
3 Eggs
8 Ounces White Buttercream
6 Waffle Cones
2 Ounces Green Candy Melts
3 Drops Orange Gel Food Color

How to make the carrot cupcakes in an ice cream cone

Mix the ingredients for the cake mix according to the box.

Put the cupcake liners in the muffin tin and use a spoon or ice cream scoop to fill the liners a third of the way.

Place the waffle cones inside of the cupcake liners, open side down.

Bake the cupcakes according to the instructions for cupcakes on the box.

Allow the cupcakes to cool.

While the cupcakes are cooling, place the buttercream in a medium-sized bowl and add 3-4 drops of orange gel color. Mix it until all the buttercream is orange, place it in a piping bag and secure the end.

Place the green chocolate melts in a microwave-safe bowl, heat them in 30 second intervals. Stir in between each interval until they’re completely melted. Don’t overheat them.

Put the green chocolate in a piping bag and cut a medium-sized hole in the tip.

On a sheet of parchment paper, pipe a vertical straight line about 2 inches long and then pipe several horizontal small lines from the vertical line. This will be the green carrot tops. Let the green carrot tops sit for 5 to 10 minutes to set up. (Tip: if the carrot tops feel too thin, pipe over the original to make it thicker.)

Repeat this step for all the carrot cones you plan to make.

Once the cupcake cones are completely cooled and the green carrot tops are dry, it’s time to assemble the cupcake carrot cones.

Start by turning the cupcake cones upright, and carefully remove the cupcake liner.

Cut a medium-sized hole in the tip of the piping bag and pipe the orange buttercream in a swirl around the cupcake portion of the cone, until it is completely covered. This hole will be larger than the one you cut for the green tops.

Place the green chocolate carrot top in the top portion of the cupcake. Try to make sure it’s in the middle.

Use the remaining green chocolate in the piping bag to pipe leaf shapes wherever the buttercream doesn’t cover the cupcake. Let the chocolate dry.

Serve and Enjoy!

cupcakes baked in ice cream cone and decorated like carrots for a spring dessert or Easter treat for kids

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Spring Carrot Cupcake Cones

Cute spring cupcakes baked inside of a waffle cone and decorated like carrots. The perfect spring dessert or Easter treat!

Course Dessert

Cuisine American

Keyword cute Easter treats, Easter cupcake cones, Easter cupcakes, Easter dessert for kids, spring cupcake cones, spring cupcakes, spring treats

Prep Time 25

Cook Time 25

Total Time 50

Servings Cones

Author Cassie

Ingredients

1 Box Cake Mix Any Flavor
1/2 Cup Oil
1 Cup Water
3 Eggs
8 Ounces White Buttercream
6 Waffle Cones
2 Ounces Green Candy Melts
3 Drops Orange Gel Food Color

Instructions

Mix the ingredients for the cake mix according to the box.
Put the cupcake liners in the muffin tin and use a spoon or ice cream scoop to fill the liners a third of the way.
Place the waffle cones inside of the cupcake liners, open side down.
Bake the cupcakes according to the instructions for cupcakes on the box.
Allow the cupcakes to cool.
While the cupcakes are cooling, place the buttercream in a medium-sized bowl and add 3-4 drops of orange gel color. Mix it until all the buttercream is orange, place it in a piping bag and secure the end.
Place the green chocolate melts in a microwave-safe bowl, heat them in 30 second intervals. Stir in between each interval until they’re completely melted. Don’t overheat them.
Put the green chocolate in a piping bag and cut a medium-sized hole in the tip.
On a sheet of parchment paper, pipe a vertical straight line about 2 inches long and then pipe several horizontal small lines from the vertical line. This will be the green carrot tops. Let the green carrot tops sit for 5 to 10 minutes to set up. (Tip: if the carrot tops feel too thin, pipe over the original to make it thicker.)
Repeat this step for all the carrot cones you plan to make.
Once the cupcake cones are completely cooled and the green carrot tops are dry, it’s time to assemble the cupcake carrot cones.
Start by turning the cupcake cones upright, and carefully remove the cupcake liner.
Cut a medium-sized hole in the tip of the piping bag and pipe the orange buttercream in a swirl around the cupcake portion of the cone, until it is completely covered. This hole will be larger than the one you cut for the green tops.
Place the green chocolate carrot top in the top portion of the cupcake. Try to make sure it’s in the middle.
Use the remaining green chocolate in the piping bag to pipe leaf shapes wherever the buttercream doesn’t cover the cupcake. Let the chocolate dry.
Serve and Enjoy!

Notes

-These carrot cupcake cones are best eaten fresh, but they can be stored in an airtight container in the fridge for 2-3 days.

-If it’s hard to pipe on the cone while its in your hand, place the cone in a cup to hold it while you pipe around it.

-If you want to lay the cupcake cones on a flat surface without them losing their shape, place them in the fridge upright for about 10-20 minutes to ensure they will keep their shape.

-This recipe is for 6 cones but can be doubled to create more cones.

Spring Carrot Cupcake Cones

Ingredients you’ll need to make the spring carrot cupcake cones

How to make the carrot cupcakes in an ice cream cone